Fermented Ketchup

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READY IN: 96hrs 5mins
Recipe by MarthaGee

Lacto-fermented ketchup made with honey and fresh whey. Dark honey and spices give it a complex flavor profile. Cooking time is fermenting time. You may omit the whey and use the ketchup right away without fermenting but it will only keep for a few days in the refrigerator. The preservative qualities of fermenting will take 3-5 days to develop. Flavor profile will also deepen.

Ingredients Nutrition

Directions

  1. Place all ingredients in a small mixing bowl and whisk together until smooth. Use a food processor or stick blender if you want it silkier.
  2. Spoon into a small jar and cover with a cloth, coffee filter or loose lid (open ferment). Allow to ferment in a cool, dark place for three to five days.
  3. Cover tightly and refrigerate. Will keep for several months.

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